Scottish Beef Stovies with Home Made Brown Sauce

Donald McInnes, Executive Head Chef, Ingliston Country Club
Simple Tasty Recipes


  • 40 gram
    Beef Dripping (Rendered Fat from the Roast Dinner – Full of Flavour)
  • 3
    Medium Onions, thinly sliced
  • 800 gram
    Roast Potatoes (Maris Piper) – from the day before
  • 350 gram
    Left over Roast Scotch Beef – cut into pieces
  • 200 ml
    Beef Gravy
  • Box
    Wooleys of Arran Oatcakes
  • 2
    Whole Fresh Beetroots (Roasted in tin foil with garlic and rosemary)
  • Home Made Brown Sauce
  • HP Brown Sauce
  • Heinz Tomato Ketchup
  • 1/2
    a Red Onion Finely Chopped
  • Rapeseed Oil
  • Splash of Arran Whisky
  • Dash of Tabasco
  • Dash of Lea & Perrins
  • Parsley – Chopped

Total Time

  • Preparation Time
  • Cooking Time


In a heavy-based pan heat up your beef dripping on a slow heat and add your sliced onions, cook until tender and transparent but do not burn allow 6-8 minutes.

Add into the pan the roast potatoes and warm through – this should only take about 4-5 minutes, try and break them up slightly but you want to leave them still chunky.

Now add in the sliced Scotch beef, stir very lightly and now add a little of the gravy to moisten and place in the oven to heat right through.
To make your brown sauce – heat the chopped red onion in a little of the Stark Rapeseed oil until cooked then deglaze the onion with the whisky and reduce until just about all liquid has evaporated and allow to cool.

In a separate bowl add the HP Brown Sauce and Heinz Tomato Ketchup together mix in the cooked onions add in your tabasco and Lea & Perrins to taste, finish with the chopped parsley. Brown Sauce Done.

Take your pre-cooked beetroot and cut into rough quarters, pan fry them in a little more of the Rapeseed Oil until slightly caramelized.

To Serve –

Take a good-sized oven-proof bowl for authenticity purposes and place in a good portion of the stovies making sure they are moist and loose and not too dry. Top with your roasted beetroot and the Taste of Arran Oatcakes finish with the chopped parsley and drizzle a little more of the Taste of Arran Stark Rapeseed Oil on top.

Serve with the Taste of Arran Hot Crunchy Mustard.
Simple but very effective. Enjoy.

Goes Great with

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